Browsing Microbiology by Subject "Fermentation."
Now showing items 1-2 of 2
Effect of fermentation and nutritional conditions on the profile of flavour active ester compounds in beer. (2011)During fermentation, the yeast Saccharomyces cerevisiae produces a broad range of aroma-active esters that are important for the desirable complex flavour of beer. The sensory threshold levels of these esters in beer are ...
Molecular and biochemical characterisation of ethanolic D-xylose fermenting Pichia stipitis, Candida shehatae and their fusants. (1994)No abstract available.